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We hope you got insight from reading it, now let’s go back to morrocan chicken and chickpea soup recipe. You can have morrocan chicken and chickpea soup using 16 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Morrocan chicken and chickpea soup:
- Prepare 2 tbsp olive oil
- You need 1 large chicken breast
- You need 1 large brown onion, finely diced
- Get 2 clove garlic, crushed
- Prepare 1 tsp ginger, grated
- Get 1 1/2 tsp each ground cumin and ground coriander
- Use 1 tsp ground turmeric
- Provide 1/2 tsp sweet paprika
- Prepare 1 cinnamon stick
- Get 1/4 cup plain flour
- Prepare 1 litre chicken stock
- Take 1 litre water
- Provide 1 tin chickpeas, drained and rinsed
- You need 800 grams canned crushed tomatoes
- Get 2 tbsp preserved lemon rind, finely chopped
- You need 1/4 cup loosely packed coriander leaves
Steps to make Morrocan chicken and chickpea soup:
- Heat half the oil in large frying pan over medium heat and cook chicken until browned. Set aside to cool for 10 minutes and shred with two forks
- Heat remaining oil in large pot over medium heat; cook onion, garlic and ginger, stirring until onion softens. Add spices and stir until fragrant
- Add flour; cook gently, stirring until mixture thickens and bubbles. Gradually stir in stock and water; cook stirring until mixture boils and thickens slightly. Reduce heat; simmer uncovered, 20 minutes
- Add chickpeas and tomatoes, bring to boil. Reduce heat; simmer for a further 10 minutes.
- Add chicken and preserved lemon; stirring until soup is hot. Season to taste. Add coriander just before serving
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